China Asian Recipes

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C a te g or y ar c hiv e : Re c ipe s
ASIAN RECIPES
Below you will find all recipes from Asian-redredienten.nl among each other.
In order of publication date. Quite random.
Maybe nice to browse through.
Are you looking for a well-organized list (index) of all recipes click HERE .
Celery with minced meat
Posted June 10, 2018
2
Bleu mincemeat with ground beef 'to lower the rice' is called this dish from Fuchsia Dunlop's cookbook The Real Chinese
Cuisine . Why rice would need help to sink is not entirely clear to me, it falls well in combination with all kinds of dishes,
but I think it is a nice dish. Not mindblowing tasty, but good for a weekday, if you do not feel like cooking. It is quickly
finished, the fermented chili bean sauce and black rice vinegargive it an instant Chinese taste, the celery finally gets the
main part and the minced meat makes you ready with this one wok dish and some rice. Fuchsia recommends minced beef,
but minced pork, half-to-half, chicken or lamb mince as above can all be equally good. You can adjust the ratio of celery:
minced meat to your own wishes. Of course they use a slightly different variety of celery ( qín cài ) in China , but celery
from home soil is just as tasty. You can peel them first, but if you cut the celery in small blocks, it seems unnecessary to
me. And I would like to say to all the celiac stalks: try again with this recipe!
Click here for the recipe ...

Tags: celery , China , chinese celery , fuchsia dunlop , recipe , celery | 2 comments
Empal Pedis (dry beef)
Posted May 13, 2018
3
If you put together a rice table, you often try to choose the dishes in such a way that everything is there, a dish with beef,
something with chicken, tempeh or tofu, vegetables, an egg and so on. Many Indian dishes include sauce and therefore it
is always nice to serve this empal pedis. Empal pedis is dry-baked, spicy spiced beef. You first simmer the meat in a
"soup" with herbs and spices and later, just before serving, bake it without the sauce (which you throw away) dry in a
frying pan. The meat is then nicely seasoned, tender inside with a nice crust and crispy pieces from the outside. Even if it
is not possible to bake the meat as dry as on top of the photo, slightly less dry is still super tasty. And if you do not like
pedis (spicy),
Click here for the recipe (and extra photos) of Empal Pedis ...
Tags: indian , Indonesia , beef , stew , braised | 3 reactions
Rendang of eggs
Posted April 27, 2018
7
For a long time I did not want to know anything about Beb Vuyk and her Great Indonesian Cookbook , which should be
called the Great Indian Cookbook, but since a few years I have been very fond of her simple recipes. Without a toko in the
neighborhood you put a very tasty Indian dish on the table in no time and for little money.
Maybe it is because of my love for this first fusion cuisine that I could not worry about the so-called " Rendang Gate " that
played back a while. Juror Gregg Wallace of Masterchef UK had dared to complain that the skin of the chicken rendang
was not crispy. Oh well, I think, the best man likes crispy goose bumps and I believe a lot of people with him. To be
honest, I'd rather put the soft, pale, lacy sheet of a braised chicken leg next to my plate. Big deal. But the rest of the world
and especially Indonesia, Malaysia, Brunei and Singapore spoke shame about it. As if Wallace did not understand that
rendang is never crispy. Internet exploded just about. I just thought, do not let them hear from our rendang of eggs!

Tags: egg , eggs , indian , Indonesia , recipe , rendang , vegetarian | 7 reactions
Jardaloo (curry with apricot)
Posted March 25, 2018
This curry from the Parsi kitchen is traditionally made with sheep or lamb, but this recipe from Kumar Mahadevan was
for steak, I made it with veal steak (from the Turkish butcher) and I read everywhere that it is possible with
chicken. Actually I am anti-fruit in my food, but secretly this curry is just very tasty. Probably because he can have it
through the five dried chili peppers. The cardamom, clove and cinnamon makes it fragrant and spicy. I am becoming more
and more a fan of this type of delicious smelling Indian curries, not least because they are so easy to freeze: slow food that
is suddenly fast food the next time. Tasty, special and healthy fast food.
Click here for the recipe (and extra photos) of Jardaloo ...
Tags: curry , India , Indian curry , recipe , beef , braised | Give a reaction
Garam masala
Posted 18 March 2018
6
What is it called?
Garam masala.
What is it?
Garam masala is an Indian spice mixture and literally means "hot mixture". But then not hot as in sharp / pedis, but hot as
in warm / warming. The smell is warm, earthy and spicy. Garam masala can contain a variety of ingredients such as black
and white peppercorns, clove , ( black ) cumin , coriander seed , cinnamon or cassia , green and black
cardamom and nutmeg or mace . Every region in India has its own mixture, my favorite garam masala is that of Madhur
Jaffrey, the ingredients for this can be seen in the photo above. Further on you will find 4 variants.
How to use?
Garam masala is sometimes added at the beginning, for example in minced meat or a marinade, but more often only at the
last moment to cook again afterwards. It is not, like chaat masala, sprinkled over cold dishes or to add something to your
plate. As with most ground spices, you can keep garam masala for a long time, but the intense taste will go away.
Recipes with Garam Masala
* Galavat Kebabs (lamb meatballs)
* Tikka Masala (chicken)
* Roasted cauliflower florets
Madhur Jaffrey's Garam Masala (from Ultimate Curry Bible )
1 tsp seeds of the green cardamom
½ tsp black peppercorns
½ tsp cloves
½ t black cumin
1 tsp freshly ground nutmeg
2 cm cinnamon stick
Roosteren does not need Madhur. Put all the ingredients in an old coffee grinder and grind to a fine mixture / powder. If
you have whole nutmeg you can better grate them separately on a microplane or nutmeg grater and only add them
later. And personally I always extract the black seeds from the green cardamom pods, simply because 2/3 of the pods do
not have beautiful black seeds but dried out beige (see photo).). And because that is a mess, I usually make only a little bit
at the same time, in contrast to many recipes below after the click where one grinds whole cardamom pods in particular
quantities.
More recipes for Garam Masala or just buy ready-made? (click here)
| Tags: garam masala , garam massala , homemade , India , spice mix , spice mix , spice
powder , masala , recipe , spices , make yourself | 6 reactions
Masala Corn
Posted February 18, 2018
1
This is a super easy recipe to quickly put an Indian side or vegetable dish on the table, for example with a grilled
chicken. Instead of a can of corn, you can also take a whole corn cob (boil for 15 minutes in water with a scoop of sugar)
and serve with the seasoned butter. The chaat masala makes the fresh acid through the dried mango powder , warm spicy
through the cumin , cayenne black pepper and gives the taste of egg through the black salt .
Ingredients Masala Corn
1 can of corn (300g)
70g butter
2
tsp lime juice 1 tsp chaat masala
1 tsp sugar
1/2 tsp chilli powder
2 tbsp finely chopped fresh coriander
Heat the butter in a pan, add the lime juice, the chaat masala, the sugar and the chili powder and let it double in the hot
butter for 20 seconds. Then add the corn and warm through. Possibly better season with extra chaat masala and / or
salt. Sprinkle with the chopped coriander just before serving.
Recipe from: Benares from Atul Kochhar.
Tags: India , recipe | 1 reaction
Potato croquettes with Indian twist
Posted 7 January 2018
4
Sometimes I make a non-typical Indian but Indian-inspired meal and think, what does it mean? Rice? No, too dry without
sauce. Nasi Kuning? No, does not fit. Potatoes? No, too Western. Indian spiced potato wedges from the oven? No, the
oven is already occupied for something else. Naan? Mweh. Pasta? No! Last Christmas I suddenly knew: potato
croquettes! Not eaten for years, but I felt like it. Fluffy potato croquettes. But yes, I'm not really going to serve ready-to-
eat potato croquettes and making it myself is too much trouble if the result is likely to just look like that from the
store. But what if you make them more exciting now? With turmeric, mustard seed, fresh coriander and chili pepper?
According to Google, they do not exist, Indian potato croquettes. Or yes, Aloo Tikkiperhaps, but I would rather call them
potato cookies , not croquettes.
Hence a world first here: Dutch potato croquettes with Indian twist.
Click here for the recipe (and step-by-step photos) of these potato croquettes ...
Tags: potato , fusion , homemade , India , croquette , recipe , make yourself | 4 reactions
Vindaloo
Posted December 9, 2017
4
We know Vindaloo as the hottest curry of the curries, where tough men think they can prove their masculinity, but the
curry was originally not so hot. It was just a stewed dish, invented by the Portuguese in Goa , their colony in India. The
name vindaloo is a contraction of vinha (wine or wine vinegar) and alho (garlic) and was usually made of pork. Over the
centuries this curry has been adapted and changed like so many other curries so that there is not really an authentic recipe
to designate. But garlic and vinegar seem to me the least that "belongs" to it. And chili pepper, of course.
Click here for the recipe (and photos) of Vindaloo ...

Tags: curry , curry paste , India , Indian curry , pork | 4 reactions
Thai fish cakes (Tod Man Pla)
Posted October 29, 2017
10
Thai fish cookies and I have a love-hate relationship or, better said, the recipe and I have that. And actually it is also out,
already for a while. The relationship is slowly bleeding after the last, failed, somewhat milky, somewhat grainy,
somewhat smelly, slightly disintegrating fish cakes. Edible, but everything a fish biscuit should not be. A Thai fish biscuit
must be jumpy, not rubbery, but elastic, a bit like a soft frikandel, certainly not as minced meat. So I did not make them
anymore, but I always order a portion with the Thai, because good fish cookies are delicious!
And then on Thai food blogs I suddenly came across the phenomenon of ready-to-eat fish paste and what turned out, the
Dutch market also sells fish pasta! Although not entirely without additives, but I still found it acceptable and I have never
baked such stress-free fish cakes. They swell up nicely in the oil to implode dripping on the kitchen paper into a shriveled
plum. Exactly as it should be.

| Tags: fish cake , fish paste , recipe , Thailand , Tod Man Pla | 10 reactions
Steamed eggplant
Posted August 13, 2017
"Cold steamed aubergines with garlic dressing" is the dish from Fuchsia Dunlop's last cookbook " De Shanghai
Keuken". Cold steaming does not exist according to me, so I suspect it is the intention to let the dish cool down before
you eat it, but we just eat it hot. It's a little puzzling how long you have to steam the aubergines, because you want them
really silky on the snotty, then they are at their best. If you have an Anova or other hot-water bath-like device, you can
also put them on 80 ℃ in a double zipper bag for 3 hours. Make sure you put something heavy on it, because they are just
life jackets, they are floating! Furthermore, it is very simple, when they are cooked, you can spread ginger, garlic and
spring onions, pour some red-hot, crackling oil, add dressing of soy sauce, black rice vinegar and sugar and feast. Let it go
cold.

Tags: eggplant , Chinese eggplant , Chinese eggplant , eggplant , Fuchsia Dunlop , recipe | Give a reaction
Ajam Pedis (hot chicken)
19
What is it called?
Ajam pedis, ayam pedis, hot chicken.
What is it?
Ajam pedis is Indian for hot chicken. The internet, Indian cookbooks and family recipe scripts are full of recipes for ajam
pedis. Some use a whole chicken in pieces, others pieces of chicken breast or daalilet. The chicken is sometimes first
seared, sometimes not. The number of ingredients varies from little to much and for those who do not have the time or do
not think they can sell cookery and supermarket different ready-to-eat boemboes for ajam pedis. But what is the best? We
took the test.
Ready-made boemboe?
We tested 4 ready-made boemboes for ajam pedis from the brands Asli, Indonesia, SariRasa and Koningsvogel (see below
for more info) and also made our own version. That the homemade tasted best was in the line of expectation, but that the
ready-made boemboes proved so uncomfortable we did not expect. We followed the instructions on the packaging
exactly; at two boemboes an outing had to be fired, another asked for sweet soy and lime leaves. For the fair comparison
we always used chicken fillet. All four ready-to-eat boemboes turn out very flat in taste: Asli was a tasteless brown sauce,
Indonesia a slightly lighter brown tasteless sauce with a hint of chili pepper, Sarirasa had something cardboard like and
also tasted a bit like soy sauce, only King Bird was pedis, but not really good, as if you were eating chicken with
sambal. Making yourself is cheaper, does not cost a lot of extra time and is much better, but for those who still want a
ready-made boemboe is the tip: add at least a big spoonful of sambal, a lime leaf is also tasty and flavored with soy sauce
or sweet soy sauce also helps. In itself there is quite something to make.
Make yourself Ajam Pedis? As I wrote above, there are hundreds of variants on Ajam Pedis with more or fewer
ingredients. The best thing is to use as many fresh ingredients as possible, but depending on what you have in house, you
can safely replace things with the ground variety from a jar or for example a large spoonful of sambal instead of chili
peppers, then you still win it ready-to-eat boemboes. Only I would not replace the onion in the base. I usually make ajam
pedis with chicken claws, which I cook in the sauce, pick them from the bones and put the picked meat back into the
sauce, because it eats easier than to chew.
AJAM PEDIS RECIPE
Chicken
500g chicken fillet or chicken dill fillet in cubes
The boemboe
1 onion chopped (± 125g)
1 tbsp fresh ginger in pieces
2 cloves of garlic
3 chillies
The spices
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp laospoeder
1/4 tsp koenjit
1 mspunt trassi
The moisture
2 tbsp soy sauce
40 grams gula djawa
1 tbsp vinegar
150ml water
Put onion, ginger and chili pepper in a small bowl and finely grind with the hand blender.
Put the rest of the ingredients in two parts. (see picture below)
Heat a frying pan with a thick bottom on medium heat.
Heat 1 or 2 tbsp oil and fry the boemboe in a few minutes.
Then add "the spices" and fry them gently.
Add "the moisture" and the chicken.
Bring to the boil and let the chicken gently simmer with the lid on the pan.
Add more water if necessary. Stewing an hour is tasty, but shorter can also.
Let the sauce thicken or help a hand with a corn steak.
Serve with rice.
"The boemboe, the spices and the moisture". (sambal instead of chili pepper)
What is there for sale? (click here)
Tags: curry , curry paste , poultry , indian , Indonesia , chicken , on-a-row , overview , recipe | 19 reactions
Make takoyaki yourself
3
Takoyaki is a Japanese snack, a kind of ball poffertje with in the middle some octopus , red ginger and other seasonings. It
goes over okonomiyaki sauce , kewpie mayonnaise , aonori and bonito flakes . But because octopus is not always easy to
get, I make it with pieces of large shrimp. I used to use a Dutch poffertjespan (see photo at the bottom of the post), but in a
Japanese it goes better (see photo at the top of the post). Before you get started, read all the posts about the ingredients
you need and more about the takoyakipan and watch this video to see the baking and turning technique.

Tags: Japan , Japanese cakes , octopus , recipe , takoyaki , takoyaki sauce | 3 reactions
Osmanthus Jelly (dril pudding)
1
In China they are not the desserts, but jellies have always been there. Only those are not eaten at the end of the dinner, but
as a cooling snack in the summer. I love dribpuddinkjes and this version with Osmanthus is worthy of a Christmas
dinner. Especially if you do not use water with sugar like in China, but Prosecco, Cava or another white wine with
bubbles.
I use gelatine, but agar-agar can also, or if you can find it: konyak powder.

Tags: China , edible flower bud , Osmanthus , superfood | 1 reaction
Indian Red Cabbage
Posted November 19, 2016
3
I must confess that I was a little bit finished with red cabbage, I did not really feel like it, until I encountered this recipe
from Atul Kochhar in his cookbook Benares . He calls it a pickle and serves cold at Tandoori prawns , but I can assure
you, warm with an AVG is also very tasty. And to make it even more Dutch, I grate a nashi pear , but an apple can also.
Tags: Atul Kochhar , India , cabbage , recipe | 3 reactions
Curry of chicken, coconut milk and tamarind
Posted May 5, 2016
6
A simple through-the-week, mild curry that you can put together and do well for children. Delicious fresh sour by
the tamarind (possibly to be replaced by lemon juice), nice yellow by the yellow root (though it sometimes picks geler
than the other time, witness the beige picture) and sweet by the coconut milk . Chilli can, but does not have to.

Tags: curry , poultry , India , chicken , Meera Sodha , recipe , Tamarind | 6 reactions
Eggplant fritters
2
A dish that we always ordered in China when we went to eat at the Golden Tripod Attic. I knew then that it was slices of
zucchini, meanwhile I have to admit that it was probably still aubergine. Peeled slices of aubergine, hence perhaps the
confusion. Filled with juicy pork mince, taken through a batter and crispy fried. Certainly not a light dish, it does not look
good, but it is delicious! I do not peel the aubergine, use a tartare instead of minced pork because I do not have to worry
about it or it is completely cooked, stop a lot of seasonings in the tartar and use a tempura batter for an extra crispy result.

Tags: aubergine , chinese eggplant , chinese eggplant , eggplant , recipe , appetizer | 2 comments
Pig ears
3
What is it called?
Pig ears, strips of pig ear, shredded pig's ear, zhū ěr / 猪耳.
What is it?
Pork ears are simmered in a spicy broth with eg soy sauce, shaoxing rice wine, star anise in a few hours. The flesh
(actually skin) is soft and jelly-like, the cartilage has a crunch, but is easy to bite. It is only 2 textures and is therefore
"easy to do".
How to use?
Usually the pig ears are served in thin strips, cold. As a kind of appetizer. Mixed with some spring onion and a fresh
dressing or dip.
Make your own pig ear, buy ready-to-eat or eat in one restaurant? (click here)
| Tags: pig ear , recipe , pig ears , pig ears , pork , appetizer | 3 reactions
Pakora of onion (Indian fried onions fritters)
5
Onion pakora / pakoda / pakodi / ponako / bhaji / bhaji / bajji / fritters, all words for the same snack: an Indian version of
fried onion rings, but deliciously seasoned and in a jacket of chickpea flour. As with Japanese tempura, you can make
Indian pakora from all kinds of vegetables, but my favorite is that of onion. How to make such an exotic tasty snack from
a typical Dutch onion.

Tags: gluten , India , recipe , snack , vegetarian , appetizer | 5 reactions
Kanda Poha (Indian breakfast with rice flakes)
Posted 4 March 2016
3
Kanda poha is a simple and easily digestible dish from Maharashtra in India that is eaten mainly as breakfast, just like nasi
goreng in Indonesia. Only for kanda poha you do not need a clique of boiled rice, but rice flakes (= poha). Rice flakes are
immediately ready for use after rinsing. With a few spices ( cumin , mustard seed , turmeric ), some onion (= kanda /
kandha) and peanuts you will have a surprisingly delicious and light dish in no time. For breakfast or for those who do not
feel completely comfortable and still want to eat something.

Tags: India , breakfast , poha , recipe , rice flakes | 3 reactions
Curry of roasted pumpkin with tomato sauce
Posted January 16, 2016
2
The advantage of pumpkin is that you can store it for a long time and if you then "have nothing at home", then
you always have that pumpkin. The disadvantage of pumpkin is that it is a bit of a boring, stale vegetable. But
not in this dish! In combination with the spicy tomato sauce you put something tasty on the table without too
much effort. You eat it with naan or rice or nasi kuning , a spoon of Turkish yogurt and maybe some
chicken. You can also replace the pumpkin with sweet potato , even though it can be stored for a long time, but
it is easier to peel and dispense.

Tags: curry , India , Meera Sodha , squash , pumpkin , recipe | 2 comments
Sichuan Bitter Balls
2
Making croquettes or croquettes yourself is not that difficult, but it's a job. And if you take that trouble, then it
better be something special, something that you really can not just buy in a store or order a restaurant. And I
dare to say that this bitterball of Sichuan style red-boiled beef is unique in the world.
In fact, every type of stew that you use in broth is suitable for making croquettes or croquettes. The basis of the
recipe remains: flour in butter, add broth to make it a kind of roux, add gelatin, add meat, let it cool, turn balls,
breading, deep-fry, ready! The trick that makes it all dummy-proof is the gelatin. This ensures that the cold
mixture is strong enough to turn balls with warm hands without having to use too much flour, because flour is
not tasty while you can not taste anything from that gelatin in a fried, hot ball.

Tags: fusion , croquette , panko , recipe , beef , snack | 2 comments
Bulgogi 2.0 (Korean slices of beef)
2
Bulgogi is a popular Korean dish of grilled, thin slices of sweet marinated beef. Typically such a dish for a
Korean table barbecue, but can also prepare in a grill pan or wok. For the traditional recipe I like to refer to the
unsurpassed Maangchi , but I do it differently: I marinate and grill a nice sirloin steak as a whole and then cut it
into slices. I mix that with strips of spring onion, nashi pear and a sauce of the marinade ingredients and voilà:
Bulgogi 2.0! ;-)

Tags: Korea , Korean , Korean recipe , Korean barbecue , recipe , beef | 2 comments
Pepper chicken from Sri Lanka
10
Now a curry without chilli pepper but with freshly ground black pepper, no list of ingredients but only a dozen or
so, no hours of preparation and simmering time but fairly quickly ready, not only for large people, but for the
whole family. This recipe comes from the previously discussed cookbook Sri Lanka Food , only I have adjusted
the order slightly.

Tags: curry , poultry , chicken , peperkip , recipe , Sri Lanka , sri lankan | 10 reactions
Bombay Eggs
31
These Bombay eggs are eggs that you poach in a spicy sauce of caramelised onions, spices, tomatoes and
spinach and which you eat with a good piece of bread. Nice to warm up after an autumn walk. The recipe
comes from Meera Sodha 's cookbook "Made in India" which is more about this . It is very easy, you do not
need special ingredients, everything is also for sale at your supermarket and yet you eat typical Indian.

Tags: egg , eggs , India , Meera Sodha , recipe , vegetarian | 31 reactions
Roedjak Manis (spicy fruit salad)
Posted 10 July 2015
9
Roedjak means salad (or actually mixed) and manis means sweet. Roedjak manis is a sweet fruit salad, but
with a pepper. Originally from a bit of firm fruit that is not quite ripe yet. The tropical fruit in our supermarkets is
therefore perfect to make roedjak manis!
For a tasty roedjak manis choose 3 to 4 of the following fruits :
pineapple, mango, star fruit, rose apple , jackfruit , papaya, apple, pomegranate seeds, currants or
gooseberries. A nice addition are cubes of cucumber or jicama . But my favorite roedjak manis is very un-
Indian with only fresh pineapple, possibly grilled and served as dessert.
The sauce contains the 5 basic tastes:
* sweet ( gula djawa or brown caster sugar)
* sharp ( lombok, rawit or sambal)
* sour ( tamarind , lemon juice, lime juice or vinegar)
* salt (salt or light soy sauce)
* umami ( trassie or petis udang )
Below are a number of different recipes for sauce for roedjak manis.Click to continue reading ...
Tags: barbecue , BBQ , bbq sauce , indian , Indonesia , unripe fruit , recipe | 9 reactions

Asian BBQ recipes
Posted 3 July 2015
1
In the course of time, many recipes have already passed by on Asian-ingredienten.nl that are (also) doing very
well on the bbq.
Below are the tastiest Asian bbq recipes together:
MEAT FISH

=> Korean chicken
Can with whole chicken thighs, but also with small pieces (on a skewer).
=> Char Siu
Known from the Chinese: pork in red marinade.
=> Sate Kambing
Delicious sate of goat, but can also best of lamb. Of course with soy sauce.

=> Tandoori Chicken Chicken
skewers in yoghurt (or in this case whipped cream!) Chili marinade.
=> Indian spiced steak
Delicious with a whole steak, but pieces / skewers can also.
=> Indian spiced lamb
Yogurt, saffron & Indian spices. For leg of lamb, cutlets or skewers.

=> Japanese chicken meatballs
meatballs of chicken, on his Japanese.
=> Grilled squid
shortly grilled pieces of squid with a delicious dressing.
=> Fish balls
Nice and easy: ready-to-eat fish balls on a skewer.
GRILLED VEGETABLES

=> Salad of grilled paksoi
Strips of paksoi on the bbq, dipping in a dressing.
=> Salad of grilled mushrooms
Grilled (king) oyster mushrooms and so on with Thai dressing.
=> Salad of grilled eggplants
You are busy, but then you have something too.
FRESH SALADS

=> Cucumber & wakame salad
Fresh and smoky by the lapsang souchon dressing,
=> Salad of bean sprouts
Crispy and fresh with fish sauce, chili pepper and coriander
=> Salad of cold mungon
noodles Once something completely different: homemade cold noodles from mung bean flour.
Tags: barbecue , BBQ , recipe | 1 reaction
Thai grilled mushroom salad
Posted May 16, 2015
2
"Nam Tok" is the name for this type of Thai salad that usually does not involve lettuce. The best known is the
Nam Tok Neua (the variant with slices of grilled steak) but Nam Tok The Paa (the variant with grilled
mushrooms) is actually much more fun: there are now such beautiful, fresh mushrooms at the toko that it is
time that also to give the leading role in a dish.

Tags: Andy Ricker , Asian vegetables , Asian mushrooms , asian salad , barbcue , barbecue , BBQ , Beech
Mushroom , beech mushroom , Eryngium foetidum , king oyster mushroom , oyster mushroom , Pleurotus
eryngii , Pok Pok , salad , Shimeji , Thailand , vegetarian | 2 comments
Tsukune (Japanese chicken meatballs)
6
Tsukune are cute, grilled Japanese meatballs (sometimes sticky), made from minced chicken and lacquered
with shiny tare (a nice sweet salt soy sauce, syrupy sauce of soy sauce, mirin and sake). A crowdpleaser, easy
to make and maybe fun for the bbq this summer, although I would be careful with the wet ingredients, because
the mixture can be a bit on the wet side.

Tags: barbecue , BBQ , poultry , Japan , chicken , recipe , tare | 6 reactions
Make rice noodles yourself
2
Fresh rice noodles are much better than ready-to-eat, dried rice
noodles, but are hard to come by in the Netherlands. The branches of Wah Nam Hongdo have standard fresh
rice skins in the refrigerated compartment that you could use as broad rice noodles, but those who do not have
Wah Nam Hong at their disposal will have to get started themselves. You are busy, because you have to
steam each sheet separately but it is not difficult. The result is delicious, soft, chewy rice noodles where you
can make the most delicious Thai stir-fry dishes like in the post afterwards.

| Tags: he-fen , hefen , ho-fen , ho-fun , hofoen , hofun , homemade , noodles , noodles , recipe , rice
noodles , rice noodles , Shahe fen , Fresh rice sticks , make yourself | 2 comments
Stir-fried rice noodles with pork tenderloin
2
Pad See Ew, stir-fried, fresh rice noodles is such a dish that can be found on every street corner in Thailand
and in every Thai restaurant in the West. Even bad versions are still quite tasty, but good versions are
brilliantly tasty. And for that, only one thing is needed: fresh rice noodles. In the previous post you could read
how you can easily make them yourself and believe me, that's worth it!
Tags: Andy Ricker , ho-fen , hofun , hofoen , hofun , Pok Pok , recipe , rice noodles , rijstnoedelrollen , rice
noodles , rice sheets , Shahe fen , Thailand , Fresh rice sticks | 2 comments
Hoi Thawt (Thai pancake with mussels)
This simple recipe from Andy Ricker's cookbook Pok Pok is perfect for when you have some mussels left. But
otherwise it is also worthwhile to steam some mussels especially for this dish or perhaps your fishmonger sells
cooked mussels. The basis of the batter for these pancakes is rice flour, which gives a soft, sweet inside with
tasty crispy pieces on the outside. Very different from "ordinary" pancakes. I say better!

Tags: Andy Ricker , stuffed pancake , hoi tod , pancake , Pok Pok , recipe , Thailand | Give a reaction
Chinese scrambled eggs with tomato
9
In The Hague they have è mè ù (egg with onion) and in China they have fānqié chǎo dan (egg with
tomato). Often it is not more than egg, sesame oil, tomato and spring onion, but the combination is classic. Not
only as easy and inexpensive bite for students, but also to order in almost every restaurant in China. Just
because it is so tasty. The recipe below has a modern twist that I can appreciate: ketchup!

Tags: China , egg , eggs , recipe , vegetarian | 9 reactions
Stewed duck noodle soup
3
A steaming bowl of duck broth with duck leg, fresh rice noodles and shiitake, flavored with baked garlic, garlic
oil, sour chilli dipping sauce, chili peppers on vinegar, roasted chilli powder, fish sauce and sugar. That is
"Kuaytiaw Pet Tuun" or Stewed Duck Noodle Soup by Andy Ricker from the previously discussed
cookbook Pok Pok . The broth is fairly easy to make, you throw everything in a pan with water and let it simmer
for 2 hours, but you still have a lot of work on all side dishes. It is better to prepare it a day in advance,
because you are not mistaken, the side dishes are unmeasurable: the broth is sooooo sweet, it can not be
done without the salt of the fish sauce, the acid of the dipping sauce and the sharpness of the chillies.
Click here for the recipe or better said the recipes ...
Tags: Andy Ricker , duck , duck leg , noodle soup , noodlesoup , Pok Pok , recipe , soup , Thailand
| 3 reactions
Peking Duck for Dummies
Posted 1 February 2015
74
"Peking Duck for Dummies" is the English post that I wrote in 2008 on " Kok Robin " and has inspired many
people to work with a Peking duck. It is not really difficult to do, but it is fun to do. Below you see a step-by-step
photo report, with a brief summary below to prove that it really is not much work.
Click here for the step-by-step recipe ...
Tags: duck , poultry , Peking duck , recipe , make yourself | 74 reactions
Tteok bokki (Korean rice cakes in spicy sauce)
7
Tteokbokki / 떡볶이 is a classic dish from Korean cuisine. Also known as teokbokki, ddeokbokki, topokki,
dukboki, dok boki or dok mocha. Difficult, all those different spellings, I like it on the English translation: Korean
rice cakes in spicy sauce. You can make it as easy or difficult as you want. Using the bag of red sauce from
the rice cakes packaging (see: photo ) is too easy for me, the rice cakes themselves make me too much
trouble. The recipe below is a nice middle way. Hearty, savory, spicy, chewy: Korean comfort food for harsh
winter days.

Tags: China , ddeock , ddeok , dduk , korea , korean recipe , recipe , rice cake , rice slices , rice sticks , tteok
| 7reactions
Nasi kuning
Posted September 26, 2014
27
Nasi kuning or nasi koening, literally yellow rice, is a festive rice. You should only eat it on very special
occasions, but why is it a mystery to me. It is not at all a laborious recipe: you cook your rice as you normally
do, but you add some extra seasonings (coconut milk, koenjit, djeroek poeroet, sereh, salaam and some extra
salt). Nasi kuning is not only delicious with Indonesian dishes, but also all kinds of Indian or Thai
curries. Everything that deserves a sweet, fresh note.

| Tags: Indonesia , fried rice , nasi koenig , nasi Tumpeng , recipe , rice , rice | 27 comments
Momofuku's Roasted Cauliflower
9
This recipe from the Momofuku cookbook has long been on my to-do list because I could not find any puffed
rice . And when I found it (just at an Indian toko ) it appeared that you can also leave it away, just like the fried
coriander. What remains is still a delicious, simple recipe for roasted cauliflower.
And in the winter you replace the cauliflower with sprouts. Also tasty!
Tags: Asian vegetables , cauliflower , David Chang , grilled cauliflower , Momofuku , Oriental
cauliflower , recipe| 9 reactions
Make your own bread
18
In the previous post you could read about paneer , what it is and what you can do with it. Paneer can be found
in Indian shops and organic shops, but making yourself is just as easy. Here the recipe:
Making your own bread
1 liter full, pasteurized milk
2 tbsp lemon juice or vinegar
Bring the milk to the boil. When the milk is boiling, turn off the heat, wait until the boil is gone and first add half
of the lemon juice or vinegar. Stir once or twice, if it is good the milk starts to curd (clot). If not, add more lemon
juice / vinegar. Leave it untouched for 10 minutes. Line a sieve with cheesecloth. Pass the contents of the pan
through the coated sieve. Are you afraid of acidic paneer then you can first rinse it with cold water. You can
also add salt. Tie the cloth closed, squeeze out and put a heavy weight on it and let it leak in the refrigerator for
a couple of hours, making sure you catch the draining liquid.
For Tips & Tricks, Do's & Don'ts, click here
| Tags: homemade , India , cheese , paneer , paneer , recipe , make yourself | 18 reactions
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Chicken Tikka Masala
3
Chicken tikka masala is a fusion dish, originated in curry houses in England sometime in the 20th century. That
is why there is no "authentic" recipe, but thousands of recipes circulate in which the terms tandoori and tikka
are often mixed up. But I think it's like this:
Tikka refers to the shape of the meat: pieces or cubes.
Tandoori refers to the oven in which the meat is prepared: a tandoor .
Chicken tandoori is red-marinated, grilled chicken. These can be pieces of fillet, legs, drumsticks or
even whole (fatted) chickens .
Chicken tikka masala is tandoori (grilled) of chicken cubes (tikka) in a spicy, spicy (masala), creamy tomato
sauce.
The recipe below from the curry bible is not difficult at all, but a little laborious but so delicious that it is worth
every effort.

Tags: barbecue , BBQ , curry , poultry , India , Indian curry , Chicken , Chicken Tandoori , recipe | 3 reactions
Paprika strips with pork tenderloin
Posted May 24, 2014
17
Qing jiao rou si / 青椒炒肉絲 is this classic dish from Chinese cuisine: stir-fried green peppers with pork
strips. The qing stands for green, but I prefer to use red point pepper from the Turk. You can also use one of
the many other types of peppers from the Turk for this dish, one slightly more bitter, the other a bit spicier. But
the "old-fashioned" pepper from the supermarket also does not matter which color. And you can easily replace
the pork tenderloin with chicken, beef or lamb. Anyway a super clean, healthy, mid-week dish, nice and sweet
because of the hoisin sauce. It also works well with children.

Tags: Fuchsia Dunlop , recipe , pork , wok | 17 reactions
Leg of lamb (India style)
Posted May 3, 2014
8
This recipe comes just like the India Style Steakfrom the Indian cookbook of Kumar Mahadevanand also for
this recipe I only applied the method of preparation. I did not use lamb chops but a large slice of lamb. A nice
boned piece of lamb or lamb shoulder smear with marinade and tie up to roulade seems like a good plan. The
combination of spices, yogurt and saffron gives a lot of flavor to the meat without dominating it like in a
curry. The lamb remains in the leading role.

Tags: barbecue , BBQ , India , recipe | 8 reactions
Make coconut flakes yourself
Posted 27 April 2014
4
Take a coconut , pierce at least 2 of the 3 eyes and drain the coconut water. Place the deflated coconut in a
preheated oven at 175 ° C for 20 minutes. Take it out and carefully apply some vicious tapping to a crack with
a hammer. With a little luck & policy, "peel" the hard, hairy, brown nut off the white flesh, without having to
remove many brown skins. Grate or scrape the flesh, spread it over a coated baking sheet and let it dry gently
in an oven at 110 ° C for about 15 minutes. Keep an eye on whether it is not going too fast and scoop every
now and then. Allow to cool down completely and then keep airtight.
Click for more posts about: coconuts and coconut products .
| Tags: coconut , dried coconut , Kelapa , coconut , coconut nut , coconut , coconut

flakes , coconut , recipe , make yourself | 4 reactions
Steak with Fried Onion (India Style)
I have no problem at all that people in Asia and Asian restaurants cut steak and stir-fry, but I do have it myself,
at home. As a red meat lover that hurts me. That is why I often skip those recipes or adapt them, like the recipe
from Kerala below. I like to use a large piece of sirloin, steak or other red meat and to present it on a large
shelf or dish.

Tags: barbecue , BBQ , India , recipe , beef | Give a reaction
Chawanmushi (savory, steamed custard)
5
This originally Chinese dish (zhēngshuǐ dàn / 蒸水蛋) is more known in the West as Japanese dish
(chawanmushi / 茶碗蒸し) and perhaps even more as Australian Master chef dish (savory egg custard). In
this TV show, the most creative, savory custards regularly come to the table where the jury is impressed every
time. Rightly so! Light and silky soft, naturally not sweet but savory, with hidden treasures on the bottom. The
variations are endless, as simple or luxurious as you want, but seafood is a favorite and shiitakes can not be
missed. Below is a kind of basic recipe on which you can vary endlessly, but it remains sweet and delicate.
Tags: China , custard , egg , eggs , Japan , Korea , recipe | 5 reactions
Hot & Sour Soup (Suan La Tang)
Posted 8 March 2014
12
A delicious, warming, healthy soup from Sichuan: Suan La Tang (酸辣湯), perhaps better known by the
English name Hot and Sour Soup. The hot of this soup comes not from chili pepper but from ground pepper
and the sour comes from that typical black rice vinegar from Chinkiang . The often beige, yellowish soup
brightens up completely by adding colorful strips of pointed pepper. Not very traditional but if you did not know
better you would think that's how it should be. Moreover, the soup changes from starter to meal soup, again
something different than that eternal pan of pea soup.
Tags: China , recipe , sharp-sour soup , Sichuan , soup , szechuan | 12 reactions
Kimchi Pancakes (Kimchi Jeon)
3
Totally hip, making kimchi yourself. Nice, but then you're sitting with that
huge bowl of kimchi and then? In one way or another, it never comes down to it, you often only eat a little bit
with a meal, but if that meal is not Korean, it is soon out of tune. So what then? Kimchi make pancakes of
course !!!
In Korean these pancakes are called kimchiones and there are two types: an easy variant of kimchi with
pancake batter and a slightly more laborious variant with potato, tofu and / or minced meat that can go on for a
full meal. Both very tasty. I'm actually more enthusiastic about kimchi pancakes than about kimchi itself. But of
course you can not say that out loud.
Click here for both recipes ...
Tags: potato , kimchi , Korea , Korean side dish , Korean recipe , pancake , pancakes , recipe , recipe kimchi
| 3reactions
Chicken Korma (with pistachio nuts)
6
Chicken korma is known as a mild curry, although the recipe below of

Camellia Panjabi with its 8 chillies can still turn out to be quite spicy. Adjust that amount, because even without
chili heat this curry is very worthwhile. Many korma recipes use almond or cashew nuts in the base, but
pistachio nuts are used in this more luxurious version. With a little luck you get a beautiful green curry. With a
bit of bad luck a brownish, photo-ungenical. But this chicken korma is always delicious!

Tags: curry , Indian curry , recipe | 6 reactions
Indian cauliflower
14
Vegetables are often a neglected child here when we cook Asian. Not because we do not like vegetables, on
the contrary, but all the time and attention goes to the main course and there I simply find boiled or steamed
vegetables often the best or "tasty enough". Just like I will never order nasi or noodles at a rice table, plain
white rice is the tastiest.
But of course you can do the opposite! Give attention and taste to your vegetable dish and then serve a simple
piece of meat or fish. Or just that curry. Anyway, accompanying cauliflower recipe is always tasty, with or
without fuss next to it.
Tags: Asian vegetables , cauliflower , Gobi , India , Oriental cauliflower , Recipe | 14 reactions
Steamed Coquilles
5
Super smooth & super tasty: Chinese steamed scallops with a quiche fresh soy sauce dressing. Success
assured if you use fresh scallops. Nice as an appetizer or appetizer. Easy to prepare and prepare quickly.
Tags: scallops , scallops , recipe , scallops | 5 reactions
Char Siu (Chinese roasted pork)
42
What is it called?
Char siu, cha siu, cha sieu, char siew, cha sig, Chinese babi pangang, Chinese bbq pork, cha shao, chā shāo /
叉燒 (China), mu daeng / หมูแดง (Thailand), Chinese Asado (Philippines), xá xíu (Vietnam).
What is it?
Char siu is a specialty from Hong Kong and Canton means literally translated "fork roasted". Long, narrow
strips of red, marinated pork are roasted on hooks / forks roastedin wood-fired ovens. So it is not a typical
home dish, because in China nobody has their own oven. You buy it at specialized stalls or in restaurants and
eat it warm, lukewarm or cold. Recipes can vary enormously in terms of composition of the marinade and in
terms of part of the pig that is used. In general, the Chinese prefer a nice fat part as a neck or belly and
Westerners to lean meat like pork tenderloin.
How to use?
Char siu is typically a dish that itself is used in other dishes. For example fried in nasi or bami, sliced on
a steamed lotus bun , as a filling in a ba pao or cheung fan sandwich or a couple of slices in a noodles
soup. But char siu is also nice with some white rice and steamed vegetables.
Click for the recipe. (from scratch or with a K & K marinade)
| Tags: barbecue , BBQ , bbq sauce , streaky , cha siew , char siew , char siu , char siu marinade , Chinese
bacon , recipe , bacon , pork | 42 reactions
Soursop ice cream
Posted September 11 2013
4
Soursop is hard to find fresh in the Netherlands, because in acid case mainly the flavor (the seeds debased
white gunk does not look and would not really do well in a salad) is soursop from the freezer actually as
yummy. The structure is slightly more watery, as strawberries from the freezer are also mainly different in
structure, not in taste. And so you can turn a delicious dessert together in an instant.
Tags: graviola , guanabana , ice cream recipe , Indonesia , recipe , soursop , Thailand , Vietnam , soursop
| 4reactions
Mango pudding
7
Most Chinese restaurants in the Netherlands do not have an extensive dessert card. Fresh fruit and ice cream
(or worse, canned fruit), it usually stops. Yet there is a dessert that you regularly encounter throughout Asia:
mango pudding. And preferably in the form of a thrashing goldfish, though that does not matter fortunately for
the taste, because I do not have them.
Tags: China , mango , recipe , Thailand , Vietnam | 7 reactions
Bánh mì (Vietnamese baguette)
Posted 27 July 2013
13
Bánh mì is literally the Vietnamese word for "bread". In Vietnam, people always mean "baguette" (heritage of
French colonialism) and in the rest of the world there is a "Vietnamese, richly invested baguette" (banish of the
Vietnamese boat refugees). Very hip in New York, London and Paris, but not really broken in the Netherlands.
In short, banh mi is a baguette, filled with two types of pork (spreadable & non-spreadable), chilli , some strips
of pickled carrots & rettich , fresh cucumber and lots of coriander . Then mayonnaise & sriracha sauce and / or
a Vietnamese dressing.
But the nice thing about banh mi is that the pork can be replaced by anything and everything: chicken, beef,
lamb, ( smoked ) tofu , tempeh , seitan , omelet, scrambled eggs or even more exciting: char sui, babi pangang
bacon , meatballs pulled pork, you can not think of it as crazy or someone did it on his banh mi.
Tags: Asian bun , bread , bun , Vietnam | 13 comments
Lemongrass & Ginger Liqueur
Posted July 19, 2013
35
Making your own liqueur is a piece of cake, you buy a bottle of brandy or vodka, add sugar and flavor and wait
a few weeks. It is not more. The trick is to come up with the tastiest combination of flavors and I think that
lemongrass & ginger is a match made in heaven. Drink it pure, on the rocks, process it in desserts, or make it a
Kir Royale with it: a base of Lemongrass & Ginger liqueur in a champagne flute, complemented by a tasty
bubble wine (cava, prosecco, champagne, just what you want). A special beginning of a beautiful Asian
meal. Or just just because you're so happy ....
| Tags: Deer Parties , Djahe , ginger , liquor , prescription , lemongrass , make yourself | 35 reactions
Steamed fish in a Cantonese way
Posted 7 July 2013
20
This delicious, light, summery dish is regularly on the table here. Even in the winter, by the way, simply
because it is so good, there can not be a good cup. A classic Cantonese recipe that you will encounter in many
variations around the world. In chic restaurants with turbot or sun fish, in less fancy restaurants (or at my
home) with dorade or sea bass and I think it would go with tilapia or pangasius. In China steams whole fish
head and all, that is better for the taste, of course, but it does eat a lot easier if each has his own ragged filet
on his own plate. It is super simple and super tasty but you do need a proper steam cooker, steam basket or
steam oven .
Tags: China , dorade , recipe , steaming , seabass | 20 reactions
Recipe Matcha Ice
Posted June 30, 2013
6
In recent years, it has become increasingly popular in the West to flavor pastries & desserts and at the same
time to color green in a natural way with matcha , the exclusive green tea powder from Japan. It takes a bit of
getting used to for many people, because the result is less sweet and even a bit bitter. But the more often you
eat it, the more you can appreciate it. And homemade is of course completely delicious.
Tags: green tea , green tea ice cream , ice cream recipe , Japan , japanese tea , Korea , matcha , matcha ice
cream , recipe , Tea | 6 reactions
Grilled squid
Posted May 6, 2013
10
Reasonably simple but delicious dish. Very easy if you buy the squid
already cleaned. It does not matter whether you take squid or cuttlefish / sepia , both are tasty. Cuttlefish (used
in the photo on the right) should only be grilled a little longer because it is thicker. Short wok in a red-hot wok is
also possible. Or if your gourmet set gets hot enough: gourmet. Serve the dressing as a kind of dipping sauce.
Before you start, ensure that the squid is well-drenched to prevent it from steaming / simmering instead of
baking / grilling. Prepare the dressing in advance, then you only have to mix them after grilling.
Tags: barbecue , BBQ , calamar , cuttlefish , squid , squid , recipe , sepia , squid , cuttlefish | 10 reactions
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Home → INDEX RECIPES
RECIPES INDEX
All recipes from Asian-ingredienten.nl (clickable) at a glance:
VEGETABLES
Vegetable (warm)
(Dutch) asparagus the Asian way
Eggplant dressing (eggplant fritters)
Eggplant farmer's style (fish-fragrant eggplant)
Eggplant steamed
Celery with minced meat
Cauliflower in Indian style (stir-fried with green chili pepper and ginger)
Cauliflower, roasted (with fish sauce vinaigrette)
Broccoli with sweet chili sauce, coriander and lime
Chinese broccoli (gai-lan) with pork tenderloin
Choy Sum with oyster sauce Dry-
baked green beans
Double-
shelled soy beans Stir-fried flowering chives with bacon
Masala Mais
Pak choi salad (warm)
Bell pepper with strips of pork tenderloin
Pumpkin (roasted) with spicy tomato sauce
Red cabbage Indian style
Saag (Spinach or other green leafy vegetable in Indian manner)
Spinach with soy sauce and sesame seeds
Brussels sprouts, roasted (with fish sauce vinaigrette)
Brussels sprouts stew with Indian saucijs
Thai salad of grilled mushrooms (Nam Pok)
Salads
Asian Salads (entries Foodblogevent August 2011)
Cucumber salad with lapsang souchong dressing
Petjel (the spicy sister of gado gado )
Pickle of rettich
Pomelo salad with shrimp and peanut
Roedjak manis (Indian fruit salad)
Bean sprouts
Thai salad of grilled mushrooms (Nam Pok)
Tiger salad
Kimchi
Buchu kimchi (from Chinese chives)
Daikon Kimchi (from rettich or turnip)
Mat kimchi (from Chinese cabbage)
Kimchi pancakes
SMALL DISHES
Starters and side dishes, lunch, dim sum etc.
Eggplant dressing (eggplant fritters)
Banh mi (Vietnamese stick-roll)
Bitterballs (with Asian flavor)
Dimsum dip sauces
Enoki mushrooms from the oven
Stewed shii-take with soy sauce
Gimbap (Korean sushi rolls) )
Savory custart with shrimp and shiitake
Jiaozi (dumplings)
Karaage (Japanese chicken nuggets)
Momofuku's Pork Buns (pork belly sandwich)
Oysters, steamed (with black beans)
Pakora / bhaji of onion (Indian fried onion)
Pittig chopped into sheets fried tofu
Tofu sheets filled with shrimp
Turnip Cake (steamed cake daikon),
pig's ear (strips)
Fish cakes (Thai fish cake)
Wontons (boiled)
Omelet and stuffed pancake and so on
Banh Xeo (Vietnamese pancake with shrimp and pork belly)
Cha-om Omelet (Thai omelet with acacia leaf)
Kimchi pancakes
Okonomiyaki (Japanese, stuffed pancake)
Stir-egg with tomato
Takoyaki ( Japanese, chubby poffertjes filled with squid or shrimp)
Snacks and savory
chips Chips of spicy
squid Squid snack (Korean)
Kennie kroepoek (potato waffle pads)
Pakora / bhaji of onion (Indian fried onion)
Sambal goreng kering ketang (potato fries sticks)
Sev & Murukulu (Indian “pretzels”)
Tempeh Kering
Soup
Bombay eggs (not really soup, but something like that)
Duck-noodle soup (from Pok Pok)
Hot, sour soup (Chinese Hot & Sour Soup)
Laksa (Singapore laksa, spicy coconut noodle soup)
Pumpkin soup
Ramen (Noodle Soup)
MEAT, FISH AND VEGETARIAN
Chicken & Poultry
Ajam pedis (hot chicken)
Drunken Chicken
Karaage (Japanese chicken nuggets)
Chicken curry with coconut milk and tamarind
Chicken Korma (2 version: with pistachio or almond)
Chicken in Master sauce
Chicken Kung Pao (stir-fried chicken with peanuts)
Korean bbq Chicken (Wrapped in lettuce leaf)
Peking duck for Dummies
Thai chicken from the oven (Kai Yaang)
Tea-smoked duck from Sichuan (zhang cha ya)
Beef
Aubergines peasant style (aubergines with minced meat)
Steak with fried onion and coconut (India Style)
Bitterballen (with Asian flavor)
Bulgogi (sweet-marinated slices of beef steak)
Empal Pedis (dry fried , Indian beef)
Minced meat with celery
Jardaloo (curry with veal steak and apricot)
Mapo Tofu (tofu in spicy minced meat sauce)
Rendang (
beef stew from Indonesia) Red-cooked beef from Sichuan ( beef stew)
Vietnamese beef stew (Thịt bò kho)
Yukhoe (Korean steak tartare)
Pork
Eggplants Farmer style (eggplant with minced pork)
Babi Ketjap (Indonesian sweet pork)
Babi Pangang (roasted bacon with roast pork sauce)
Char siu (Chinese roast pork)
Chinese broccoli with pork
Momofuku's streaky
Pad See Ew (stir-fried, fresh rice noodles with pork)
Strips of pork tenderloin with strips of bell pepper
Strips of pork ear
Vindaloo
Lamb
madras curry sauce (Indian curry of lamb, beef or pork),
lamb with leeks, tree ear and yellow beans
Leg of lamb (India Style)
Sate Kambing (goat satay with sweet soy sauce)
Vindaloo
Curry
Jardaloo (curry with apricot)
Curry Madras (Indian lamb, beef or pork curry)
Chicken curry with coconut milk and tamarind
Chicken Korma (2 recipes, 1 with pistachio, 1 with almond)
Rendang (stew meat from Indonesia) )
Red-cooked beef from Sichuan (stew)
Vietnamese beef stew (Thịt bò kho)
Thai curry in a row (<= an overview) - green curry
- red curry
- yellow curry
- Penang curry paste
- Massaman curry
Vindaloo
Fish & seafood
Scallops St Jacques (Steamed with soy sauce dressing)
Steamed fish (in Cantonese way) (dorade, sea bass, tilapia, etc)
Squid, grilled with soy sauce dressing
Squid snack (Korean)
Momofuku's Mussels
Thai fish cookies
Salmon with black beans (steamed)
Tofu or other vegetarian
Bombay eggs (poached eggs in tomato sauce)
Burmese tofu (tofu made from chickpea flour)
Mapo Tofu
Paneer (or Panir, Indian cheese)
Piendang telor (Indian eggs)
Rendang of eggs
Stir-egg with tomato
Silken Tofu Salad
Silken Tofu Salad with salted duck eggs
Tea eggs (marbled eggs)
RICE, NOODLES AND SO
Potato Potato
croquettes with Indian twist
Garam Masala Potatoes
Noodles
Chow Mein (Chinese noodles)
Japchae (Korean “noodles” of sweet potato noodles )
Climbing Ants (glass noodles with spicy minced meat sauce)
Laksa (Singapore laksa, spicy coconut noodle soup)
Lao Gan Ma Chili Noodles
Liang fen (cold noodles of mung bean flour)
Pad See Ew (stir-fried, fresh rice noodles with pork tenderloin)
Pesto alla Asia
Peking Style Noodles (with meat sauce and strips of vegetables)
Ramen (Noodle Soup)
Tteokbokki (Korean rice cakes in spicy sauce)
Udon noodles with soy honey-sesame dressing
Yakisoba (Japanese noodles) )
Rice
Kanda Poha (Indian breakfast of rice flakes)
Nasi kuning (yellow rice)
Sushi rice cooking (shari)
Tteokbokki (Korean rice cakes in spicy sauce)
HOMEMADE
Make it yourself (instead of buy it ready-made)
Sichuan stewed meatballs
Chaat Masala (Indian spice mix)
Chili Sichuan
Dashi oil (Japanese basic broth )
Garam masala (Indian spice mix )
Caramelized walnuts
Gomashio (Japanese sesame salt)
Ketjap manis
Making curry powder
Coconut flakes / coconut grater drying in the oven
Oyster sauce
Paneer (or Panir, Indian cheese)
Rice noodles (ho fun)
Red Rice wine (from Fuzhou)
Ssamjang (Korean sauce for the wrap)
Seitan
Sichuan pepper-salt mixture
Tofu (from dried soybeans)
Tofu puffs (from frozen silk tofu)
XO sauce (from dried shrimps, conpoy and ham)
Silk tofu (using a tofukit)
SWEET
Sweet, desserts, pastries and drinks
Banana Caramel Ice Cream
Champagne Jelly with Osmanthus
Lemongrass & Ginger liqueur
Doerian ice cream (stink fruit ice cream)
Green tea ice cream (matcha ice cream)
Kaya (coconut jam)
Mango pudding
Walnuts, caramelized
Soursop ice cream (guanabana ice cream)

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| Tags: coconut , dried coconut , Kelapa , coconut , coconut nut , coconut , coconut

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Chicken korma is known as a mild curry, although the recipe below of

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